Image coming soon
Add to Collection
Print Pin
5 from 1 vote

Rock Bottom Brewery Asaigo Cheese Dip

One bite, and you will find this dip hard to resist. 
Course Appetizer
Cuisine American
Keyword Rock Bottom Brewery Asaigo Cheese Dip
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 72
Calories 255kcal
Author Stephanie Manley


  • 1/4 pound Sun dried Tomatoe
  • 1 pound Green Onions cut in 1/4 inch slices
  • 3/4 pound Mushrooms cut into 1/4 inch slices
  • 1/2 gallon Mayonnaise
  • 1/2 gallon Sour Cream
  • 3/4 pound Asiago Cheese shredded


  • Reconstitute sun dried tomatoes in hot water. Clean, rinse and slice green onions. Rinse and slice mushrooms. Squeeze water out of the tomatoes, then julienne into fine strips. All water must be removed from the tomatoes and they must be added last or the cheese dip will discolor. Combine all in food processor, except tomatoes. Blend well at low speed. Mix in julienne tomatoes slowly. Makes 1 1/4 gallons.


Calories: 255kcal | Carbohydrates: 2g | Protein: 2g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 268mg | Potassium: 133mg | Fiber: 0g | Sugar: 2g | Vitamin A: 295IU | Vitamin C: 2.1mg | Calcium: 93mg | Iron: 0.4mg
Tried this recipe?Mention @CopyKatRecipes or tag #copykatrecipes!